Chargrilled vegetables
Discover the delightful world of chargrilled vegetables that’s as nutritious as it is delicious. This article dives into the art of preparing these delectable treats that are not only easy to make but also perfect for maintaining a healthy lifestyle. Get ready to savor the rich flavors and goodness of chargrilled vegetables!
Ingredients
- Bell peppers (2, medium) – (500g)
- Zucchini (1) – (200g)
- Eggplant (1) – (300g)
- Red onion (1) – (150g)
- Asparagus spears (10-12) – (150g)
- Cherry tomatoes (1 cup) – (200g)
- Olive oil (2 tablespoons) – (30ml)
- Balsamic vinegar (1 tablespoon) – (15ml)
- Garlic cloves (2, minced)
- Fresh thyme (1 teaspoon)
- Salt and black pepper to taste
Time
Preparation: 15 minutes
Grilling: 15 minutes
Total: 30 minutes
Serves 2
Nutritional Facts (Per Serving)
- Calories: 180
- Carbohydrates: 20g
- Protein: 4g
- Fat: 10g
- Fiber: 7g
Instructions
1. Preheat the Grill: Start by preheating your grill to medium-high heat. This will ensure that your vegetables get those beautiful grill marks while retaining their natural flavors.
2. Prepare the Vegetables: Wash and slice the bell peppers, zucchini, eggplant, and red onion into evenly sized pieces. Trim the tough ends of the asparagus and leave the cherry tomatoes whole. Place all the vegetables in a large bowl.
3. Create the Marinade: In a separate bowl, whisk together the olive oil, balsamic vinegar, minced garlic, fresh thyme, salt, and black pepper. This marinade will infuse the vegetables with a burst of flavor.
4. Coat the Vegetables: Pour the marinade over the vegetables and toss well to ensure each piece is coated. Let the mixture sit for about 10 minutes, allowing the flavors to meld.
5. Grill the Vegetables: Place the marinated vegetables on the preheated grill. Cook them for about 5-7 minutes on each side or until they are charred and tender. Keep an eye on them to prevent burning.
6. Serve and Enjoy: Once the vegetables are beautifully chargrilled, remove them from the grill and transfer to a serving platter. Drizzle any remaining marinade over the top for an extra burst of flavor.
Tips
1. For even cooking, make sure the vegetables are sliced to a consistent thickness.
2. Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
3. Experiment with different herbs and spices in the marinade to create your unique flavor profile.
Serving Suggestions
- Enjoy the chargrilled vegetables as a standalone dish, showcasing their natural flavors.
- Serve them as a side dish alongside grilled chicken or fish.
- Toss the chargrilled vegetables with cooked pasta for a wholesome and satisfying meal.
Conclusion
Chargrilled vegetables are a culinary delight that brings together the goodness of nature and the joy of grilling. With their tantalizing flavors and impressive nutritional profile, they make for a versatile addition to your healthy lifestyle. Whether you’re a seasoned chef or a novice cook, this recipe is sure to elevate your dining experience. So fire up that grill and savor the deliciousness of chargrilled vegetables!
FAQs
1. Why chargrill the vegetables instead of simply roasting or frying them?
Chargrilling gives vegetables a distinct smoky flavor and beautiful grill marks. The high heat caramelizes the natural sugars in the vegetables, enhancing their sweetness and flavor profile.
2. How can I ensure consistent grill marks on my vegetables?
For prominent grill marks, ensure your grill is adequately preheated to medium-high and avoid moving the vegetables frequently. Letting them sit undisturbed ensures those desirable char lines.
3. What can I use if I don’t have balsamic vinegar on hand?
Apple cider vinegar or red wine vinegar can be good substitutes for balsamic vinegar. However, note that these may slightly alter the taste of the marinade.
4. How long should I marinate the vegetables for best results?
While 10 minutes is a quick marination time, for deeper flavor penetration, you can marinate the vegetables for up to 2 hours in the refrigerator.
5. Can I chargrill vegetables in an indoor grill or grill pan?
Absolutely! While an outdoor grill imparts a unique smoky flavor, an indoor grill or grill pan can also achieve delicious results, especially if you’re grilling in colder months or have space constraints.
6. Which other vegetables work well for chargrilling?
Apart from the listed vegetables, mushrooms, broccoli, corn on the cob, and cauliflower are also great options for chargrilling. They have firm textures that stand up well to the grilling process.
7. How can I prevent my vegetables from sticking to the grill?
Brushing the grill grates with a little oil or using a non-stick grill spray can help prevent sticking. Also, ensuring the grill is hot when you place the vegetables on it reduces the chances of sticking.
8. What should I do if I want to make a vegan-friendly version of this dish?
This recipe is already vegan-friendly! Just ensure that any accompaniments or variations you add, such as dips or dressings, also adhere to vegan guidelines.
9. How do I store any leftover chargrilled vegetables?
Leftover chargrilled vegetables can be stored in an airtight container in the refrigerator for up to 3 days. They can be reheated in a microwave or enjoyed cold in salads.
10. Can I freeze chargrilled vegetables for later use?
While it’s possible to freeze chargrilled vegetables, it might alter their texture upon thawing. It’s best to consume them fresh to enjoy their natural texture and flavors.
CHARGRILLED VEGETABLES
Nutritions
Ingredients
- Bell peppers 2, medium – (500g)
- Zucchini 1 – (200g)
- Eggplant 1 – (300g)
- Red onion 1 – (150g)
- Asparagus spears 10-12 – (150g)
- Cherry tomatoes 1 cup – (200g)
- Olive oil 2 tablespoons – (30ml)
- Balsamic vinegar 1 tablespoon – (15ml)
- Garlic cloves 2, minced
- Fresh thyme 1 teaspoon
- Salt and black pepper to taste
Instructions
- Preheat the Grill: Start by preheating your grill to medium-high heat. This will ensure that your vegetables get those beautiful grill marks while retaining their natural flavors.
- Prepare the Vegetables: Wash and slice the bell peppers, zucchini, eggplant, and red onion into evenly sized pieces. Trim the tough ends of the asparagus and leave the cherry tomatoes whole. Place all the vegetables in a large bowl.
- Create the Marinade: In a separate bowl, whisk together the olive oil, balsamic vinegar, minced garlic, fresh thyme, salt, and black pepper. This marinade will infuse the vegetables with a burst of flavor.
- Coat the Vegetables: Pour the marinade over the vegetables and toss well to ensure each piece is coated. Let the mixture sit for about 10 minutes, allowing the flavors to meld.
- Grill the Vegetables: Place the marinated vegetables on the preheated grill. Cook them for about 5-7 minutes on each side or until they are charred and tender. Keep an eye on them to prevent burning.
- Serve and Enjoy: Once the vegetables are beautifully chargrilled, remove them from the grill and transfer to a serving platter. Drizzle any remaining marinade over the top for an extra burst of flavor.
Notes
- Enjoy the chargrilled vegetables as a standalone dish, showcasing their natural flavors.
- Serve them as a side dish alongside grilled chicken or fish.
- Toss the chargrilled vegetables with cooked pasta for a wholesome and satisfying meal.
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